Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Use aluminum foil to make 4 large sheets. Size will vary depending on how big the packets become. You will need enough to completely cover the chips and toppings. Spray inside of each sheet with cooking spray so the nachos do not stick. I would still suggest this step even if using non-stick foil. Make a pile of nacho chips in the middle of each foil sheet. Pile on your favorite toppings from the list above, or create your own (except sour cream). Fold over foil on tops to make packets (don’t let any of those toppings fall out!) and place on the grill or grate over a low burning campfire. Let cook / steam for about 10 - 15 minutes. Remove from heat and enjoy! As a note of caution, be careful when opening the packets as they will be hot and steam will be released. Top with sour cream.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centres of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray. Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans. Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes. Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat. Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth. Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures. Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Time 25m Yield 8 Number Of Ingredients 7 Steps:
Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling. Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.
